Bacon and eggs should both be started at room temperature.
I use a press when just cooking a half dozen slices or less. Put the press in the frying pan and heat them both up while getting coffee made, toast ready to go, set the table etc. When they are both hot I drop the temperature to low medium and do the bacon first. When it's right I let it drain, start the toast and fry the eggs.
Hot coffee with double sugar, OJ and apple juice 50%-50% cold enough to crack your teeth (or maybe V-8 with tabasco and worchestershire sauce... just a drop or two), fresh ground black pepper, salt, Damson plum or other suitable jam, and an appetite finish it off.
Eggs cam be scrambled plain or with whatever added... onion, mushrooms, tabasco, salsa, green peppers, niblets corn, cheese of various kinds, bacon, sausage... left over buzzard puke scramble, or fried up, over easy, poached, soft boiled, whatever strikes my fancy.
Sometimes I have a sausage pattie or links instead of (or along with) the bacon.